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Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Carrots
Slice any thick carrots in half lengthwise for even cooking. Arrange them on the baking sheet in a single layer. Drizzle with olive oil, and season with salt and black pepper. Toss gently to coat.
Roast Until Tender
Roast the carrots for 25 minutes, or until golden brown and fork-tender. Set aside to cool slightly while you prepare the butter and ricotta.
Make the Spiced Butter
In a small saucepan over medium heat, melt the butter. Add crushed red pepper flakes and paprika, then reduce heat to low. Simmer gently for 1 minute, until the butter becomes fragrant.
Remove from heat and strain through a fine mesh sieve to remove the solids. Set the infused butter aside.
Whip the Ricotta
In a food processor or mixing bowl, combine ricotta cheese and maple syrup. Blend or whisk until smooth and creamy, about 1 minute.
Assemble the Dish
Spread the whipped ricotta in an even layer over a serving platter. Arrange the roasted carrots on top, drizzle with the spiced butter, and sprinkle with chopped pistachios.
Finish & Serve
Add a final touch of salt and black pepper to taste. Serve warm for a cozy and flavorful side dish.